Taco Dip Platter Recipe
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Taco Dip Platter Recipe

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To make this zesty appetizer, you simply layer beans, salsa, cheese and other taco-like ingredients onto a platter, reveals Marieann Johansen of Desert Hot Springs, California "I like to call it a 'walking dip', because you can scoop some on a plate with a few tortilla chips, then take it with you as you stroll around and talk with guests," she shares.—Marieann Johansen, Desert Hot Springs, California
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:16-20 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 16-20 servings


  • 1 can (15 ounces) refried beans
  • 1 cup chunky salsa
  • 1 cup guacamole
  • 2 cups (16 ounces) sour cream
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup finely shredded cheddar cheese
  • 1/2 cup finely shredded Monterey Jack cheese
  • Tortilla chips

Nutritional Facts

2 tablespoons: 120 calories, 8g fat (4g saturated fat), 23mg cholesterol, 273mg sodium, 6g carbohydrate (2g sugars, 3g fiber), 4g protein.


  1. Spread beans on a 12-in. serving plate. Layer the salsa, guacamole and sour cream over beans, within 1 in. of edges for each layer. Sprinkle with chilies, olives and cheeses.
  2. Refrigerate until ready to serve. Serve with tortilla chips. Yield: 16-20 servings.
Originally published as Taco Dip Platter in Country Woman July/August 1998, p10

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Debbie309 User ID: 1007342 235090
Reviewed Oct. 17, 2015

"This is an awesome recipe! I take it to potlucks with international students and they gobble it up!"

CLBD User ID: 5733843 224857
Reviewed Apr. 14, 2015

"My family does not care for refried beans. Can you give me an alternative so we will be able to make this recipe. It sounds good but need advice?"

LauriePar User ID: 4460220 23585
Reviewed Jan. 29, 2011

"I make this appetizer often, but, I add lettuce after the refried beans and everyone loves it! Would definately recommend this recipe."

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